As snack-loving football fans, it’s easy to grow tired mozzarella sticks all the time. Usually everyone can agree to split a basket of them at a bar — even the worst dives can make a decent block of fried cheese — as a perfunctory pre-snack before ordering a sandwich or some wings. Making them at home usually ends with middling results for the amount of effort that goes into them and ready-to-bake frozen mozzarella sticks are never as satisfying as when ordered out.

And yet, there is few treats we look forward to more on game days as a melty, cheesy bite of sorts. Over the last couple of seasons I’ve been making Seared Queso Blanco at home in place of mozzarella sticks, but this year has been all about the Greek kolokythokeftedes. Bright zucchini, salty feta, fresh bits of dill, parsley and mint come together and offer the right balance of crunch and soft chewy texture we crave in our football snacks. You can pair kolokythokeftedes with a tzatziki sauce if you like, but I prefer this pared down version of a lemon dill dip, the extra kick from the lemon zest pulling all the flavors together in sharp relief.

Kolokythokeftedes with Lemon Dill Greek Yogurt Dip over at KSK, along with pulling out all the racist comments on CSN Philly being thrown at Jason Babin.

(I have no idea what calling someone a “chinchila face” even means.)


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